Live white ginseng is distributed in the South China Sea area of the Pacific Ocean, China's South China Sea, Zhongsha Islands are produced, the supply of dried goods to Hong Kong are mostly from Indonesia, also known as the mother-in-law ginseng or pig's grandmother ginseng, each catty is usually 2 to 3 branches. The dried goods are smooth and thornless, white with yellow color, and must be burned with fire to blaze its skin, otherwise it can not survive the hair, usually a catty can be hair about three kilograms.
Compared with the ginseng, the white ginseng has more meat and is softer, while the ginseng is cooler.
Plum blossom ginseng is generally two feet long and has a thick wall, making it the largest sea cucumber in the world. When alive, in its orange back, decorated with a cluster of flowers to identify the wall of flesh spines, so the name of the plum flower ginseng. There are also 20 flower-like tentacles around the head, which is quite beautiful, but the dried product is also dark brown. The weight of the dried product is generally up to half a catty, decent thorns are many and pointed, generally each catty can be more than three kilograms. Requirements for the quality of plum ginseng: ginseng body is complete, thick meat, thorns should be complete and sharp, neat cuts, the belly of the meat surface is flat and no defects for the best.
Plum Blossom Ginseng is not well accepted in Hong Kong, China, because Hong Kong people tend to dislike its astringent flavor. However, in Chinese medicine, it is considered to have the effect of clearing away heat and liver fire, and is therefore quite popular.
Bald ginseng is also produced along the South China Sea, with a black color and no thorns on the body, and because of its thick flesh and thin skin, it is also considered to be a high-priced ginseng. The shape of this kind of senator is a little bit round, the body is not big, so fishermen often do not open the belly when processing sea cucumbers to wash the sand on the boil, and do not mix the lime, so often the senator is often wrapped in a large number of sand particles, if you don't know how to deal with the cooking, it is very easy to eat full of pain in the mouth sand particles is not the flavor.
Soaking method: After boiling water, put in the dried ginseng, soak it for 20 minutes, then turn off the heat and bake it for one night. Then soak again in running water and rinse it, then cut a knife in the middle of it, then boil boiling water again and put sea cucumber into it for 5 minutes, then turn off the fire and bake it for 3 hours. At this time, the sea cucumber has been soft and big, that is immersed in cold water, to be a little hard to take out the intestines, scrape off the body and the inner layer of the wall of the sand particles, deal with the clean can be used with other condiments to cook.
The sea cucumber immersed in water can be seasoned by removing the internal organs and washing with boiling water. Dried sea cucumbers, on the other hand, have to be soaked, and the soaking method is more or less the same for any kind of dried sea cucumber, the better the sea cucumber, the more times it needs to be soaked.
If the sea cucumber is still astringent, it can be soaked in vinegar water for ten minutes, and then put into water for about four hours, during which time the water will be replaced a few times, and the sea cucumber will be drifted until it is soft and has no astringent flavor. In order to make the sea cucumber taste more delicious, you can start a wok with oil, stirring onion, ginger, adding boiling water, rice wine, soup and sea cucumber to cook for 3 minutes to get rid of the fishy smell, then cook it by burning, exploding or braising.
After the sea cucumber is ready, it should be floated in cold water for use. Be careful not to contact with oil and salt, so as to avoid rotting and melting. It is best to use it immediately after it is finished, and it must be floated in water even after it is used up at one time, and it must be changed in cold water frequently, at least once a day, and it should be consumed within 2 days as much as possible: if it is to be stored in the refrigerator in the cold and dirty, it can be soaked in the water but should not be left for too long, and it should be consumed within one week as much as possible, so as to avoid affecting the texture.
People who suffer from diarrhea and cold should not eat sea cucumber because it is difficult to digest, and excessive consumption can cause stomach distension.
Bald ginseng, piggery ginseng is beautiful and not too expensive!
2009-11-18 12:30:52 Add:
Bald ginseng, piggery ginseng is beautiful and not too expensive!
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